Roast chicken, zucchini, corn, and tomatoes on one pan for a colorful, easy meal with bright, fresh flavors.
# What You Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
→ Vegetables
02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 2 ears corn, kernels removed from cob (or 1 1/2 cups frozen corn, thawed)
04 - 1 red onion, cut into wedges
05 - 1 pint cherry tomatoes, halved
→ Marinade / Seasoning
06 - 3 tablespoons olive oil
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons garlic powder
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon chili flakes (optional)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Garnish
14 - 2 tablespoons chopped fresh basil or parsley (optional)
# Directions:
01 - Set oven temperature to 425°F and line a large sheet pan with parchment paper.
02 - In a mixing bowl, combine olive oil, lemon juice, garlic powder, smoked paprika, dried oregano, chili flakes if using, salt, and black pepper; whisk thoroughly.
03 - Arrange chicken breasts on the sheet pan and brush both sides with half the marinade.
04 - Toss zucchini slices, corn kernels, red onion wedges, and halved cherry tomatoes in a separate bowl with the remaining marinade until evenly coated.
05 - Spread seasoned vegetables around the chicken on the sheet pan in a single layer.
06 - Roast in the oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
07 - Allow chicken to rest for 5 minutes; slice if desired and sprinkle with chopped basil or parsley before serving.
